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All Journal Jurnal Ilmu Nutrisi dan Teknologi Pakan JURNAL ILMIAH PETERNAKAN TERPADU Wahana Peternakan Jurnal Media Pengabdian Kepada Masyarakat (JM-PKM) Jurnal Peternakan Borneo Aves : Jurnal Ilmu Peternakan JIPHO (Jurnal Ilmiah Peternakan Halu Oleo)
Dewi, Anggi Derma Tungga
Department Of Animal Husbandry, Faculty Of Agriculture, Lampung University
Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Earth & Planetary Sciences Economics, Econometrics & Finance Immunology & microbiology Law, Crime, Criminology & Criminal Justice Social Sciences Veterinary Other

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Journal : Jurnal Ilmu Nutrisi dan Teknologi Pakan

 1 
Evaluasi Kandungan Protein Kasar, Lemak Kasar, Serat Kasar, dan Nilai Fleigh pada Silase Kulit Buah Kakao yang ditambah Molasses dan Tepung Gaplek: Evaluation of Crude Protein, Crude Fat, Crude Fiber, and Fleigh Score Content in Cocoa Pod Husk Silage Supplemented with Molasses and  Cassava Flour Anggi Derma Tungga Dewi; Ririn Angriani; Etha Azizah Hasiib; Syahrio Tantalo
Jurnal Ilmu Nutrisi dan Teknologi Pakan Vol. 23 No. 2 (2025): Jurnal Ilmu Nutrisi dan Teknologi Pakan
Publisher : Departemen Ilmu Nutrisi dan Teknologi Pakan Fakultas Peternakan Institut Pertanian Bogor

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29244/jintp.23.2.%p

Abstract

Cocoa pod husks still contain several nutrients, making them potentially useful as livestock feed. Nonetheless, cocoa pod husks face limitations such as low crude protein and high crude fiber content. This study aimed to explore the effectiveness of molasses and cassava flour in cocoa pod husk silage on nutrient quality. A Completely Randomized Design (CRD) was applied, with each treatment replicated three times. The treatments consisted of 0% (P0), 10% molasses (P1), 10% cassava flour (P2), and 5% molasses + 5% cassava flour (P3). The observed nutrient qualities were crude protein, crude fiber, and crude fat. The data were analyzed at a 5% level of significance and followed up with the least significant difference test. The results showed that the addition of molasses and cassava flour to cocoa pod husk silage had a statistically significant effect (p < 0.05) on crude fiber content and fiber value, but no significant effect on crude protein or crude fat content. The combination of 5% molasses and 5% cassava flour resulted in the lowest crude fiber content with a good Fleigh value. It can be concluded that the combination of 5% molasses and 5% cassava flour produces the best quality cocoa pod husk silage. Key words:           cassava flour, crude fat, crude fiber, crude protein, cocoa pod husk silage, fleigh score, molasses
Co-Authors Ali Husni Erwanto Etha 'Azizah Hasiib Etha Azizah Hasiib Inka Aulia Kunaifi Wicaksana Kusuma Adhianto Liman Lusia Komala Widiastuti Miki Suhadi Muhammad Mirandy Pratama Sirat Muhtarudin Pratama Adi Prayoga Putri Pramudita Restu Jelitha Riko Herdiansah Ririn Angriani Riski Nanda Amelia Setio, Slamet Siswanto Siswanto Sulastri Sulastri Syahrio Tantalo